Use an assertively flavored honey here, such as buckwheat, amber wildflower or apple

blossom.

Serve over a bed of greens or your favorite cooked grain. Adapted from "Taste of Honey: The Definitive Guide to Tasting and Cooking With 40 Varietals," by Marie Simmons (Andrews McMeel, 2013).

Honey-Orange Glazed Chicken Thighs

Serves four.

Generous 1 pound (6 to 8) boneless, skinless chicken thighs

Kosher salt

Freshly ground black pepper

2 cloves garlic

2 tablespoons extra-virgin olive oil

1/4 cup fresh orange juice

2 tablespoons honey (see headnote)

2 tablespoons low-sodium soy sauce or tamari

Toasted/roasted sesame seeds, for garnish

Trim and discard all visible fat from the chicken; pat dry with paper towels. Sprinkle both sides of the chicken lightly with salt and

pepper.

Cut the garlic into thin slices.

Heat the oil in a large nonstick skillet over medium heat. Add the garlic and stir-fry for about 15 seconds, making sure it browns lightly but does not burn.

Increase the heat to medium-high; add the chicken thighs and cook undisturbed for 5 minutes, then turn them over and cook for about 4 minutes or until nicely browned.

Stir in the orange juice and honey; once the liquid starts to boil, add the soy sauce or tamari and increase the heat to high. Cook for 2 or 3 minutes, until the liquid in the skillet has reduced to a saucy glaze.